Make Ahead

Sundried tomato & toasted Kashmiri chile Hummus

October 30, 2011
1 Ratings
Photo by Shaila Ballal Nigam
  • Makes ~ 3 cups
Author Notes

Ideas for recipes keep popping up at the most surprising moments. I was looking for a dip to pair with machefs rosemary thyme pita chips when I realized that I had at least one ingredient missing for any of the hummus recipes on F52. I had no time to step out into that slushy snow & go looking for them, & had to resort to what I had handy. It was a 'grab a handful of this, a couple of that' & a splash of EVOO, & it was good. —Panfusine

What You'll Need
  • 2 cups Canned chickpeas, drained, rinsed & patted dry.
  • 10 pieces sundried tomato rounds soaked in a cup of boiling water
  • 1-2 dried Kashmiri Chiles (or 1/2 the quantity of regualr dried chile)
  • 1/4 cup Sesame Seeds
  • 1/2-3/4 cups lemon flavored EVOO
  • Sea Salt to taste
  • Juice of 1 lemon
  1. Toast the sesame seeds along with the chile (broken into small pieces with the seeds discarded) till they begin popping and turn a reddish brown.
  2. Add the sesame seeds, chile & the softened sundried tomatoes into a food processor jar & puree till the tomatoes turn mushy. Add the tomato infused water while the 3 ingredients are getting pureed.
  3. Add the chickpeas in batches & pulse till they get broken up, Keeping the machine running drizzle the lemon juice until you get a semi solid mass. Taste and adjust for salt. Now switch the processor back on again & slowly drizzle the EVOO till the mixture turns creamy.

See what other Food52ers are saying.

  • Panfusine
  • lorigoldsby
  • susan g
    susan g
  • boulangere
A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

11 Reviews

Macetas September 17, 2022
This was great even without the lemon-flavored EVOO. I used anchos instead of Kashmiri and loved it. =)
Panfusine November 1, 2011
Lori... The Kashmiri chili was a substitute for Ancho chile at the last minute.. My first choice wd be toasted ancho chiles
lorigoldsby October 31, 2011
You had me at hummus! Have the lemon olive oil, will try to find the kashmiri chilis
susan G. October 31, 2011
I have to make this for my FOOD52 party! Amazingly, I have the lemon flavored oil! Sounds great!
boulangere October 30, 2011
Your party and its after-effects are the best of food52.
Panfusine October 30, 2011
Thanx boulangere Re the party.. Luckily all the guests were on their way when the freak of a storm really turned bad.. The minute the tree toppled over (fortunately just brushing over the roof, The gutter is semi toast I think), it seemed funny, rather than stressful, a 'devil-may care' attitude set in & from then on we ALL had a marvellous time.. everybody pitched in, someone took charge of the booze, made sure glassed were filled, dishes photographed, got the kids to have their Pizza & sent them off to play in my son's room .. I got 6 SOLID converts to, we plan to do this F52 potluck feature on a regular basis rotating around everyones homes!
boulangere October 30, 2011
P.S. The story of your food52 party was wonderful - I love that you and everyone persevered in the face of a storm and power outage.
Panfusine October 30, 2011
Ancho Chiles... (I ran out of it when I used the last one for my chocolate bark & since this was a prep at the 59th minute of the 11th hr, I had to make do!)
boulangere October 30, 2011
Thanks. I'm thinking food52 party.
boulangere October 30, 2011
LOL! Sometimes you cope or you go crazy.
boulangere October 30, 2011
Whoa! This sounds incredible, Panfusine. I'm going to guess that the only way I will find Kashmiri chiles in Montana is if I fly from Montana to Kashmir. What sort would you suggest as an alternative?